Recipe Blog

Apple Pie with Cheddar Crust

A treat to keep us going through this winter weather. Adding cheddar cheese to this classic pie crust is a tiny twist that makes a big difference. I prefer to keep the apple filling on the less sweet side so if you like it sweeter, add a bit more sugar.

By Molly Neuman

apple pie

Serves 8.
Estimated total cost: $5.50

Ingredients for the crust
* 2 ½ cups (1½ ounces) all-purpose flour
* 1 tablespoon granulated sugar
* 1 teaspoon salt
* 1 teaspoon dry mustard
* 1/8 teaspoon cayenne pepper (optional)
* 8 ounces extra-sharp cheddar cheese, shredded (2 cups)
* 8 tablespoons unsalted butter, cut into ¼ inch pieces and frozen for 15 minutes
* 6 tablespoons ice water, plus more as needed

Ingredients for the filling
* 2 pounds tart apples, peeled, cored and sliced ¼ inch thick
* 2 pounds sweet apples, peeled, cored and sliced ¼ inch thick
* 4 tablespoons (2 2/3 ounces) granulated sugar
* 2 tablespoons light brown sugar
* ½ teaspoon grated lemon zest plus 1 tablespoon juice
* ¼ teaspoon salt
* 1/8 teaspoon ground cinnamon

For the crust: In a food processor, blend flour, sugar, salt, mustard, and cayenne until combined, about five seconds. Add cheddar and butter and pulse until butter chunks are the size of large peas, about 10 pulses. Add ice water a tablespoon at a time and mix until everything is incorporated, about 3-5 pulses. Add more water, if needed, a little at a time.

Divide the dough in half and form each half into a four-inch disk. Wrap disks tightly in plastic wrap and freeze for about 20 minutes.

For the filling: Stir apples, granulated sugar, brown sugar, lemon zest, salt, and cinnamon together in a stockpot. Cover and cook over medium heat, stirring frequently, until apples are just tender but still hold their shape, about 10 to 15 minutes. Remove the pot from the heat and stir in the lemon juice. Spread apple mixture on rimmed baking sheet and let cool, about 30 minutes. (Filling can be refrigerated for up to 24 hours.)

Remove the dough from the freezer and let thaw about five minutes. Roll one disk of dough into a 12-inch circle between two sheets of parchment paper or plastic. Loosely roll the dough around your rolling pin and gently unroll it onto nine-inch pie plate, letting the excess dough hang over the edge. Ease dough into plate by gently lifting the edge of the dough with your hand while pressing into plate bottom with your other hand. Trim the overhanging dough to a half-inch beyond lip of pie plate. Wrap the dough-lined pie plate loosely in plastic and refrigerate until dough is firm, about 15 minutes.

Adjust oven rack to its lowest position and preheat oven to 425 degrees. Fill pie shell with apple mixture. Roll the other disk of dough into 12-inch circle between two sheets of parchment or plastic. Loosely roll dough around rolling pin and gently unroll it onto filling. Trim overhang of pie dough and crimp edge.

Set pie on foil or parchment-lined baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees and continue to bake until the crust is deep golden brown and the filling is bubbling, 35 to 45 minutes. Transfer pie to a wire rack and let cool for at least one and a half hours. Serve with ice cream!

Chicken Cacciatore


With Cascun Farm chicken and Organicville sauce, you can make a quick, easy, and delicious chicken cacciatore.


  • 8 chicken thighs (assuming that you’re serving 4 and each person will eat 2 thighs)
  • 1 cup flour
  • 5 tablespoons canola, grapeseed or other neutral cooking oil
  • 1 onion, chopped
  • 1 ½ cup mushrooms, sliced
  • 1 bell pepper, sliced
  • 2 cloves garlic, crushed
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 cup wine
  • Salt and pepper
  1. Preheat oven to 350°.
  2. Heat the oil in an oven-safe deep saucepan or Dutch oven. Salt and pepper the thighs and dredge in flour.
  3. Fry the thighs until the skin is golden brown and crunchy (you might need to do this in more than one batch — give the thighs plenty of room in the pan!). Save the oil in the pan.
  4. Sauté the onion and pepper slices in the leftover oil, until soft and a little browned.
  5. Add the mushrooms and garlic. Since you’ll be cooking them longer in the oven, don’t worry about cooking any of the vegetables all the way through.
  6. Add the thyme and oregano, and up to a cup of wine (white will make the dish lighter, red will make it more robust).
  7. Pour in about half of a 24-ounce jar of marinara sauce. Stir and cook all of this for a minute or two, and then place the chicken, skin side up, on top of the vegetables and sauce.
  8. Put a lid on the pot and put it in the oven.
  9. Cook for 45 minutes, then remove the lid, crank the heat up to 400° and cook for another 15 minutes to make the top of the chicken crispy. Serve over pasta, egg noodles, rice, or other grain.

Vegetable Prep Tips

Vegetable Prep Tips by Molly Neuman

veg_prepThe Co-op has done a great job of keeping us stocked with high quality produce throughout this brutal winter. Many of us are busy and may even have a hard time keeping up with it! Here are a few ideas for ways to prep veggies so that they’re easier to use throughout the week between shopping trips. Most vegetables benefit from two cooking steps to enhance flavor and color. And a little extra work in advance can save time on your daily meal preparation.

Every Sunday I try to prep and store my vegetables so they are ready to go into my favorite recipes. After blanching, broccoli, kale, snow beans and string beans are ready to stir fry or roast. They keep their color and have a more tender texture than if you cook them raw. Softer, water-soluble vegetables like asparagus, spinach, and chard don’t need blanching, but washing, trimming, and preparing in advance makes them easier to use and ready to add to sautées and soups. Here are a few tips on how to make the most of your vegetables!

  1. Heat a big pot of salted water to boiling. Set aside a large bowl of ice water and a large colander for draining the vegetables.
  2. Wash, trim and prep your vegetables for blanching and shocking. Try to cut them into uniform pieces so that they will cook evenly.
    • Kale – pull leaves from stems, chop into bite-sized pieces.
    • Broccoli – trim broccoli flowers from stems and cut into bite-sized pieces.
    • Brussels sprouts – trim stems and halve or quarter Brussels sprouts to have uniform size.
    • Green beans or snow peas – trim ends and remove any strings.
    • Chard – pull leaves from stems, chop stems into small pieces and chop leaves into bite-sized pieces. Chard is tender and doesn’t need blanching/shocking. The stems are perfect to sauté along with aromatics (onion, garlic, ginger) before you add the leaves.
  3. Add the vegetables to the pot. Blanch each type of vegetable separately for 30 to 60 seconds, long enough for the color to set and the salted water to flavor the vegetables.
  4. Transfer vegetables with a slotted spoon or spider to the bowl of ice water to stop the cooking process. Once the vegetables have cooled, drain them thoroughly in a large colander.
  5. Store in containers or zip-lock bags in the fridge.




Recipe by Molly Neuman

This classic Middle Eastern dish is a staple in our house because it’s so hearty, flavorful and comforting. The simple addition of caramelized onions is the perfect complement to the seemingly basic combination of rice and lentils. Take note: the rice should be well rinsed and drained before cooking, and the water added should be boiling to encourage separation and fluffiness of the grains.

3 tablespoons olive oil
1 medium yellow onion, thinly sliced
Sea salt and freshly ground black pepper
2 garlic cloves, minced
2 cups long-grain basmati rice, well rinsed
3.5 cups boiling water (or more if needed)
2 cups cooked green lentils
1/4 teaspoon ground cumin
Yields 4-6 servings of ¾ to 1.5 cups each. Total cost of ingredients:$3.09 ($0.51 to $0.77 per serving).


  1. In a skillet with tall sides, heat 2 tablespoons of olive oil over medium-low heat. Add the onions and season with salt and pepper.
  2. Cook for about 20 minutes (stirring every 5 minutes or so) or until the onions are well-caramelized. Once cooked, remove from the heat and set aside.
  3. While the onions caramelize, make the rice and lentils. Heat the remaining tablespoon of oil in a saucepan over medium heat. Add the garlic and cook until translucent, about 1 minute. Add the rice and sauté until well coated by the garlic and oil. Add the boiling water, cooked lentils, and cumin and season with salt and pepper. Reduce the heat to a simmer, cover and let cook until rice is cooked through, about 20 minutes.
  4. Add a bit more water if the rice does not feel tender.
  5. Remove from heat, transfer to a serving dish and top with caramelized onions.

Lemony Red Lentil Soup



Lentils with lemon

Recipe by Molly Neuman

This soup is such a hearty treat on a winter night. It’s quick, easy, and delicious. If you’re not a fan of the spices simply skip them. The brightness from the lemon really makes it work. I like the texture to be almost stew like. If you prefer it to be thinner, just add more liquid. All ingredients are available at the Co-op.


  • 2 tablespoons olive oil
  • 4 medium carrots, diced small (about a cup)
  • 1 medium onion, diced small (about a cup and a half)
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups red lentils, washed and picked over
  • 5 cups vegetable stock or water
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Juice of one lemon
  • Serves 4-6 eaters. Total cost of ingredients: Less than $4.39 ( $0.70 – 1.10 per serving.)
  1. Directions:
    Add oil to a medium-sized stockpot over medium high heat.
  2. Once shimmering, add carrots and onions and let sweat, about 3 minutes.
  3. Add minced garlic and spices and combine thoroughly.
  4. Stir in lentils to distribute sauteed mixture evenly.
  5. Add liquid, bring to a boil and reduce to a simmer for about 20 minutes. If too much liquid evaporates add a bit more to reach your preferred consistency.
  6. Once lentils are soft, add salt and pepper, and adjust to your taste.
  7. Remove from heat and add lemon juice.
  8. Serve hot and garnish with chives, Greek yogurt, hot sauce, or all three!

Black Bean Blender Brownies




1 can black beans or 2 cups cooked, soaked dry beans
1/2 cup coconut sugar OR 1/4 cup honey
1/4 cup water
3 Tbsp. coconut oil, plus extra for greasing the pan
1/3 cup unsweetened cocoa or raw cacao powder
3 large eggs
2 tsp ground cinnamon
2 tsp vanilla extract
1 pinch sea salt

Optional toppings:
Chopped walnuts
Shredded coconut
Cacao nibs


  1. Preheat oven to 350 degrees.
  2. Rinse beans very thoroughly and drain them completely.
  3. In your blender, add all ingredients and then blend until smooth.
  4. Grease an a 8″x8″ baking dish liberally with coconut oil, and pour batter into dish. Top with optional toppings.
  5. Bake for 30 minutes or until the top and sides are set, and the insides are just a little soft.

Cool before serving and enjoy!

Oven “fried” Sweet Potato Latkes



This recipe is a perfect side dish for winter. I’ve often had trouble with burning sweet potato pancakes and baking them avoids this problem altogether. Feel free to add more scallions or different spices and a lime chili yogurt makes the perfect accompaniment.

Yields about 12 latkes

1 lb sweet potatoes, peeled and coarsely grated
5 scallions, sliced
1/3 cup all-purpose flour
2 large eggs, Ed beaten
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1 teaspoon chili powder
2 tablespoons grapeseed oil

  1. Pre-heat oven to 425
  2. In large bowl stir together potatoes, scallions and flour
  3. In small bowl stir together eggs, salt, pepper, cumin and chili to combine thoroughly and add to sweet potato mixture. Add oil to mixture and stir again.
  4. On a large baking sheet, use ice cream scoop or large spoon to make a medium sized patty.
  5. Bake for 20 minutes and turn over and continue baking for another 20 minutes until both sides are golden brown.

Remove and serve hot!

Acorn Squash

roasted squash


We have gorgeous acorn squash in the Greene Hill produce stand. Here is a recipe with tips to prepare it. This technique is easy and delicious and the curry spices have the added benefit of having anti-inflammatory properties. It would also work on any other kind of squash – butternut, kabocha, delicata or even pumpkin. Be sure to save the seeds! Instructions for roasting those below the recipe.

Serves 2 as part of a main course or 4 as a side dish


1 acorn squash, about 1 1/2 pounds

2 tablespoons olive oil

1 tablespoon honey

½ teaspoon each of ground turmeric, ground chili, ground cumin

¼ teaspoon ground cinnamon, ground white pepper (or black is fine too)

½ teaspoon sea salt


  1. Preheat the oven to 375 degrees F.
  2. Set the squash on its side and, with a large knife, cut in half vertically. Trim a piece off the bottom of each squash half so they will lie flat in the pan. Scrape out the seeds and stringy membranes with a large spoon and set aside. Place cavity-side-up in a large roasting pan.
  3. Mix the olive oil and honey in a small bowl until blended. Blend all spices together in a small bowl. Fill each squash cavity with 1 tablespoon of the oil and honey mixture. Season with salt and curry spice blend. Bake until the squash is very tender, about an hour.

Roasting squash seeds

Use your roasted seeds in salads, as a soup garnish or as a yummy snack on their own.

Step 1: Rinse and Dry
Rinse the seeds in a strainer, rubbing them between your fingers to loosen any pulp. Scatter the seeds on a clean towel to dry for a few hours, or until they are dry to the touch.

Step 3: Season
Toss with a bit of oil and salt or the curry spice mix from the roasted squash.

Step 4: Roast
Pre-heat the oven to 300 degrees F.
Place the seeds on a baking sheet and roast for about 10 to 15 minutes, stirring them every 5 minutes or so. Remove once they’re golden brown.

Photo by Sara Cornish

Sweet Potato Hash


RECIPE: Perfect breakfast for cooler mornings – Sweet Potato Hash

Serves 3-4, total cost: $5.80.

1 large sweet potato ($1.31)
1 large beet ($0.95)
2 turnips (not at the coop at the moment, but can be purchased from key Food for $1.98)
1 onion ($0.46)
1 teaspoon rosemary, minced ($0.03)
1 tablespoon garlic, minced ($0.34)
2 tablespoon coconut oil ($0.73)
How to:
Preheat oven to 400 degrees. Chop vegetables into half-inch chunks.
Coat vegetables with coconut oil.
Line a baking sheet with parchment paper and spread evenly. Sprinkle with salt, pepper, and rosemary.
After 25 minutes, add garlic, stir, and roast for an additional 10 minutes.

Vegetarian Nori Wraps

Mango smoothie

Vegetarian Nori Wraps

Serves 2 ~ All products are carried at the Co-op at this time!

  • 4-6 sheets nori sheets
  • 1/4 cup sauerkraut or kimchi
  • 1 cup arugula or baby spinach leaves
  • 1 tablespoon pumpkin seeds, ground flax seeds or sunflower seeds
  • 1-2 tablespoons tahini dressing (see below)
  1. Lay out the nori sheets.
  2. Spread tahini dressing on nori sheet.
  3. Layer leaves, then sauerkraut/kimchi then top with seeds.
  4. Roll up nori sheets and eat like a hand roll.

Tahini Dressing
8-10 servings

  • ½ cup tahini
  • ½ cup cilantro
  • 1 clove garlic, minced
  • 1 tablespoon Liquid Aminos
  • Juice of 1 lemon
  • ¼ – ½ cup water

Whisk or blend all ingredients together. Add more water until desired consistency is reached.